Pumpkin & Flax Seed Muffins

Name: Pumpkin & Flax Seed Muffins
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 24 Muffins, 24 serving(s)
Ingredients: 1 1/2 cups whole wheat flour; 1/2 cup ground flax seeds; 1 cup oat bran; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1 teaspoon salt; 4 eggs; 1 cup Splenda sugar substitute; 1 (15 ounce) can pumpkin; 2 tablespoons oil; 1 1/2 cups milk (1%)

Submitted by rachel.waugh

"Found this at Spark People and tweaked it a bit to be more South Beach Friendly"

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photo by rachel.waugh

Ready In:: 36mins
Ingredients:: 12
Yields:: 24 Muffins
Serves:: 24

ingredients

DRY INGREDIENTS
1 ¹⁄₂ cups whole wheat flour
¹⁄₂ cup ground flax seeds
1 cup oat bran
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
WET INGREDIENTS and SPLENDA
4 eggs
1 cup Splenda sugar substitute
1 (15 ounce) can pumpkin
2 tablespoons oil
1 ¹⁄₂ cups milk (1%)

directions

Preheat Oven to 400 degrees F.
Mix All dry ingredients and set aside.
Combine Eggs, Pumpkin, Splenda, Oil and Milk. Gradually add dry ingredients until just mixed.
Fill muffin pan with mix, will be pretty full.
Bake at 400 for 15-20 minutes.
Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
Can make and freeze, microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
Doubles easily (if you have a BIG bowl).

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Reviews

I love these muffins, and have naked them many times. Very moist and tasty. I use regular brown sugar, and have added extra oil sometimes as well.

Jen M
Fantastic muffins. Moist and delicious. Followed your recipe except for the sugar by using about 3/4 cup of regular sugar. Also, threw in 1 cups of raisins to the mix. A definite repeat for me as I adore using pumpkin in my baking recipes due to the moistness.

CoffeeB